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Lungarotti Rubesco 2000

Other Red Blends from Italy
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    Winemaker Notes

    Excellent quality/price ratio. Rubesco is a Lungarotti trademark recognized worldwide. Intense ruby red color and harmonious in taste, body and bouquet; elegant and balanced, it accompanies both simple dishes and more complex cuisine well. It is an excellent example of a Sangiovese-based wine where the Canaiolo enhances the color and fruitiness. Match with pasta or risotto, steak, roasts, barbecues and even fish in red sauces as well as, of course, cheeses. Due to its medium body, it is also excellent for preparing sauces.

    Critical Acclaim

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    Lungarotti

    Lungarotti

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    Lungarotti, Italy
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    Created by Dott. Giorgio Lungarotti in 1962, the Lungarotti Winery has built its reputation on a legacy of firsts in Italian winemaking. Lungarotti’s Torre di Giano and Rubesco wines were the first wines from Umbria, and some of the first in Italy to, in 1968, be granted DOC status. In 1990, the single-vineyard Rubesco Riserva “Vigna Monticchio” achieved DOCG status. In the 1970s, Teresa Severini Lungarotti became Italy’s first women enologist, and, having joined her father upon graduation from the University of Perugia, is the chief enologist at the Lungarotti Winery. In 1998, Giorgio’s youngest daughter, Chiara, graduated with her degree in agriculture and has taken charge of the viticulture program at Lungarotti. The Lungarotti sisters are a dedicated winemaking team, who continue their father’s proud legacy, leading the Umbrian wine industry in quality and innovation.

    Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.

    Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular, complex and age-worthy wines. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola, and of course, Pinot Grigio.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    HEI1274224_2000 Item# 73848